The Good Food Institute Europe 169d ago

Precision fermentation is one of the most promising ways to recreate the flavour, texture, nutrition and functionality of animal products. But how does it actually work? 🤔 Although it sounds futuristic, precision fermentation is now new. If you’ve eaten cheese, you’ve probably already eaten foods made using precision fermentation. Rennet is a key ingredient in cheesemaking. Traditionally, it is made from a special enzyme found in the stomachs of young calves to digest milk. But this source is limited and can’t meet global demand. That’s why rennet made using precision fermentation has been used for decades – and today, makes up around 90% of rennet used in global cheese production. But its applications are far broader. Today, scientists, startups and companies are beginning to use precision fermentation to diversify the sources of a wide range of ingredients that have traditionally come only from animals – the components that give foods their texture, taste and nutritional value. If scaled, this would help strengthen food security, make sustainable choices more familiar, easier and accessible, and drastically reduce the environmental impact of our food system. Learn more about this process below 👇 Check out as well our resource on precision fermentation: https://gfieurope.org/precision-fermentation/ #PrecisionFermentation #FoodTech